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Originally published Wednesday, June 11, 2008 at 12:00 AM

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Recipe: Pasta all' amatriciana

4 servings10 ounces lean, thick smoked bacon cut into about ½-inch pieces 2 large cloves of garlic, crushed 1 medium-size sweet onion...

4 servings

10 ounces lean, thick smoked bacon cut into about ½-inch pieces

2 large cloves of garlic, crushed

1 medium-size sweet onion, chopped

1/2 teaspoon crushed red pepper flakes

1 can (28 ounces peeled, crushed) tomatoes

1 pound gemelli or penne pasta

Grated Romano cheese

1. In a medium sauce pan, cook the bacon over medium heat until brown, about 10 minutes, stirring occasionally. Add the garlic, onions and crushed red pepper and cook about 3 minutes, stirring occasionally.

2. Add the tomatoes, bring the mixture to a boil, reduce heat to medium-low and cook uncovered for 30 to 40 minutes, stirring occasionally. Taste and add salt if necessary.

3. Bring a large pot of water to a boil, add salt and pasta and cook according to package direction until the pasta is al dente. Drain the pasta, add the sauce and serve with Romano cheese on the side.

From Iole Aguero

Copyright © 2008 The Seattle Times Company

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